You can easily substitute peanuts or any nuts, such as pecans, for the pumpkin seeds. But, with Halloween just around the corner...
- 1 package (1 lb) frozen all-butter puff pastry
- 1/2 cup Frangipane (see recipe below), made with hazelnuts
- 3 large Granny Smith or Young Golden Delicious apples (about 2 lbs), thinly sliced
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter
- 1 cup unsalted butter, softened
- 1/2 cup ground hazelnuts, almonds or other flavourful nut
- 1/4 cup icing sugar
- 1/4 cup all-purpose flour
- 2 organic eggs
You can assemble these tarts beforehand and bake them to order for your guests. We like to serve them with caramel sauce and ice cream.
Don't try to complicate this dessert by trying to make your own puff pastry. It can be purchased at the grocery store for a reasonable price. Be sure to buy the "all butter" variety, and look for puff pastry that has already been rolled out into sheets, making your job even easier.
Using a 4-inch round cookie cutter, cut puff pastry into 8 circles. Place circles on a rimmed baking sheet lined with parchment paper. Using a 3-inch round cookie cutter, score another circle inside each. (Just score the circle - do not cut through the dough.)
Spread 1 tbsp frangipane in the middle of each circle, filing the score mark. Arrange apple slices on top of frangipane, making circular layers until apples are about 1 1/2 inches high. (Make ahead: Wrap in plastic wrap, then in foil, and freeze for up to 6 weeks. When cooking from frozen, increase cooking time by 7 minutes.)
Preheat oven to 375°F. In a small bowl, combine sugar and cinnamon.
Dot the tip of each tart with butter and sprinkle with cinnamon-sugar. Bake until crispy and golden brown, about 20 minutes.
Using an electric mixer, mix butter, hazelnuts, icing sugar, flour and eggs until smooth. (Make ahead: Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 1 month.)
Makes 1 1/2 cups.